Ah, the Wellington, a classic dish, typically served with a beef centre, that has been swapped for beetroot and made into a delicious alternative to nut roast or any other Sunday lunch plate filler. I have made a few individual wellingtons but have found that a whole ‘log’ makes a much more impressing cut and shows the interior of this pastry classic, to instantly whet your guest’s appetite.
This serves 6 people with traditional roast dinner sides, that I like to put my own spin on such a paprika, lemon and garlic roast potatoes, which make a nice change from the usual delicious roasties. I also like to pair the Wellington with some parsnips and carrots as well as some of my beloved green veggies, you can really use whatever suits your preference but it makes for a colourful plate indeed.
600 g x chestnuts mushrooms (washed with stalks removed)
4 x medium echalion shallots (peeled, topped and tailed)
3 tablespoons x Very Lazy Chopped Garlic
5 x precooked beetroots
2 teaspoons x poppy seeds
2 teaspoons x white sesame seeds
Black pepper for seasoning
2 tablespoons x extra virgin olive oil
- Preheat oven to 200 degrees.
- On a medium to low heat add the oil and chopped garlic to a pan and stir to infuse the flavours.
- Blend the shallots until finely minced in a food processor and then add to the pan.
- Then place the mushrooms in the food processor and mince these finely.
- Add these to the pan also and stir well to combine all of the flavours, when the mixture is looking very well combined and the oil has dried out, add the black pepper to taste.
- Give the mixture one last good stir and then set aside in a bowl in the fridge to cool down completely.
- Roll out the pastry from the packaging, cut in half and add one half to a non-stick baking tray.
- Once the shallot and mushroom mixture has cooled, add half of the mix to the centre of the bottom sheet of pastry lengthways, ensuring you leave enough space around the edges to seal the pastry, approx 3cm all the way around.
- Then in the middle of this line place the beetroot down the middle of the pastry also, cutting the larger ones down to roughly match the size of the rest of beetroot.
- Top the beetroot with the rest of the shallot and mushroom mixture evenly.
- The place the other half of the pastry on top and using a fork, press down around the edges of the pastry to secure the edges.
- Top with the sesame and poppy seeds.
- Place in the oven for approximately 30-35 minutes or until golden brown.
- Slice generously and serve.
This is a lovely, colourful dish for Sunday dinner and a great centrepiece for the holidays, perfect for all of the family!